Introduction:Food colors are known as certified colors. A colorant which may either be obtained from natural or synthetic route, permissible for use in food, drugs or cosmetics by FDA. All must satisfy strict regulations as to toxicity.

The Natural color extracts, which were used for centuries for coloring food, have been extensively replaced by synthetic dyes. These synthetic dyes are colored organic substances that can be applied in solution or dispersion to the food as substrate, thus giving it a colored appearance. Usually the dyes have an affinity for food stuff and are readily absorbed from solution.

The synthetic organic colors are superior to the natural dye extract in tinctorial power, consistency of strength, range and brilliance of shade, stability, ease of application and cost effectiveness. Many of synthetic coloring material thus selected for use in foods however the manner in which it is applied is much important from health point of view.

A color additive is any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat contain only approved ingredients and are accurately labeled. Uses of Food Colors:

Color additives are used in foods for many reasons:
1) To offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; 2) To correct natural variations in color;
3) To enhance colors that occur naturally; and 4) To provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.

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...Purpose of food coloring
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine.[2] Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 1999. Color additives are used in foods for many reasons including:[3]
offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
correct natural variations in color
enhance colors that occur naturally
provide color to colorless and "fun" foods
Color additives are recognized as an important part of many foods we eat.[4]
[edit]Regulation
Food colorings are tested for safety by various bodies around the world and sometimes different bodies have different views on food color safety. In the United States, FD&C numbers (which indicate that the FDA has approved the colorant for use in foods, drugs and cosmetics) are given to approved synthetic fooddyes that do not exist in nature, while in the European Union, E numbers are used for all additives, both synthetic and natural, that are approved in food applications. The food colors are known by E...

...Colegio De San Juan De Letran
Experiment no 4
AC Ohm’s Law
Carandang, Carmela Geraldine M. Date Performed: Jan 28, 2013
ACT- 2ndyear Date Submitted: Feb 4, 2013
Remarks:_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Engr. C.D. Sanchez
Instructor
II. Theoretical Discussion
Alternating currents and voltages
Figure 1 shows the plot of alternating voltage and alternating current as a function of time in a circuit that has only a resistor and a source of alternating current — an ac generator.
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Figure 1 | Current and voltage from an ac source through a simple resistor. |
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Because the voltage and current reach their maximum values at the same time, they are in phase. Ohm's law and the previous expressions for power are valid for this circuit if the root mean square (rms) of the voltage and the rms of the current, sometimes called the effective value, are used. These relationships are
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Ohm's law is expressed thus: VR = IR, where VR is the rms voltage across the resistor and I is the rms in the circuit.
Resistor-capacitor circuits
A circuit with a resistor, a capacitor, and an ac generator is called an RC circuit. A capacitor is basically a set of conducting plates separated by an insulator;...

...﻿Food in Your Life
Topic Review
Complete topic review. Put the answers in a different color.
List the 4 key behaviors for wellness.
1. Positive food choices
2. Physically active
3. Managing stress
4. Alcohol/drug free
Explain the role of science in food.
Science tells you what nutrients do in your body and how nutrients work together
Explain why people who enjoy their food may absorb more nutrients from it.
The brain reacts from the senses (sight and smell). It instructs your mouth and stomach to make chemicals that help digest food.
What 5 factors contribute to different cultures having such different cuisines and food customs?
Geography, Economics, Foreign Contacts, Religious Belief, Technology.
List the 4 main components of the food chain and explain the function of each.
Sun: The sun supplies the original energy for the planer in the form of light. This energy is needed to make food.
Producers: Some organisms make or produce food. Green plants are important producers. Plants use the sun’s energy to produce food for themselves.
Consumers: Organisms that must eat other organisms.
Decomposers: Organisms such as bacteria and fungi that break down dead matter and return the nutrients to the environment.
List the 5 reasons for using food additives.
1. Additive flavoring
2. Improving nutrition...

...﻿Foods to avoid:
We asked Food Scientists a simple question: “What foods do you avoid? Experts from different areas of specialty explain why they won’t eat these eight foods.
Food scientists are shedding light on items loaded with toxins and chemicals–and simple swaps for a cleaner diet and supersized health. Experts from different areas of specialty explain why they won’t eat these eight foods.
Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they’re organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today’s food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what’s safe–or not–to eat. ” Their answers don’t necessarily make up a “banned foods” list. But reaching for the suggested alternatives might bring you better health–and peace of mind.
1. The Endocrinologist Won’t Eat: Canned Tomatoes
Fredrick Vom Saal, is an endocrinologist at the University of Missouri who studies bisphenol-A.
The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes,...

...molecules that are present in a sample they are studying. There are many ways to identify unknown molecules/chemicals in a sample. The method you will be using today is called Paper Chromatography and consists of 2 steps. First, you will separate the unknown chemicals and then you will identify them. This process can also be applied to the food we eat everyday. When you eat food or drink liquids you are trying to get important chemicals to your cells. (chemicals that your cells might use for energy or maybe to build more cells.) Look at the food label below, though, and you’ll see a list of several chemicals that your cells cannot use. These chemicals may be added to keep the food from spoiling, give the food a flavor or texture that makes it taste better, or add color to the food/drink to make it look more appetizing so you will buy it. Many of the foods and drinks you buy each day would be clear or white without the addition of fooddyes (artificial colorings).
Knowing this, we can ask what fooddyes are used to make Kool-Aid, for example, look appetizing? Without fooddyes, ALL flavors would be clear. In order to identify the fooddyes in Kool-Aid, you must first separate them, and you will do this using paper chromatography. II. Materials: • 2 chromatography...

...MOHAWK COLLEGE OF APPLIED ARTS AND TECHNOLOGY CHEMICAL AND ENVIRONMENTAL TECHNOLOGY DEPARTMENT Lab Report ROOM NO: FE E309
EXPERIMENT NO : 8 TITLE : Thin Layer Chromatography of FoodDyes
Submitted by Class Partners Instructor
: Lyndsay Grover : BIOL 10000 lab. : Awatif Hagelamin : Farag Soliman
Date lab performed : February 3, 2011 Date of submission : February 10, 2011
FENNELL CAMPUS HAMILTON, ONTARIO
1/3
Purpose:
The purpose of this experiment was to observe the reactions of fooddyes with thin layer chromatography paper in order to find the components of an unknown solution. The practical applications of thin layer chromatography involving fooddyes are to find the known fooddyes in an unknown solution, which could be useful in safety testing as well as testing for fooddyes in terms of allergies.
Procedure:
We began by preparing four small sheets of thin layer chromatography paper, two per person so there would be duplicates of the results. We then pipetted five known dyes and two unknown solutions onto the paper. We then allowed them to develop in the solvent. After the solvent had raised a desirable amount up the chromatography paper we removed it, allowed it to dry and then measured the solvent front, distance to dots and the computed the Rf values.
Data/Observations:...

...Chromatography of FoodDye
Chem 180-DL3
Abstract:
The goal of this experiment was to use different dyes to determine the Rf value. Chromatography is done to determine the presence of a mixture in a substance. In this experiment different dyes were used such as McCormick food coloring, M&amp;M’s, Kool-Aid, and the dyes that came with the lab kit.
Experiment and Observation:
In this experiment a 50mL beaker was filled with luke warm water and a pinch of salt water was dissolved in it and set aside. A line was drawn with pencil 1 cm from the bottom of the paper and then the line was separated with cross lines 1.5cm apart on two sheets of chromatography paper. The sections on the first sheet of paper were labeled B1, B2, R3, R40, Y5, and Y6 for the FD&amp;C food colors and KG and KS for the grape and strawberry Kool-Aid. The second sheet was labeled R, Y, G, B for the grocery store bought fooddye and MR, MY, MB, MG for the M&amp;M’s and UK for the unknown.
For each dye tested on the sheet of chromatography paper a few drops of the dye were put in a well of the 24-well plate. A toothpick was dipped into each of the wells and a small dot of the dye was put on the paper in the center of the line. A few drops of water were added to the 2 different Kool-Aid’s and also to the M&amp;M’s. After...

...
Analysis of FoodDyes in Beverages
Samantha Sequito and Anna Steenland
Lab Performed: December 3, 2013
Lab Due: December 13, 2013
Introduction:
Different amounts of FD&C Blue I were diluted with water to make eight differently concentrated 10 mL solutions. Samples were placed in the spectrophotometer to determine the percent transmittance of FD&C Blue 1. All of the data was summarized in graphs to predict the concentration of FD&C Blue I in a sample of Gatorade.
Materials:
FD&C Blue 1 stock solution, 50-mL
Sample of consumer sports drink, 10-mL
Water, distilled or deionized
Beakers, 50-mL, 2-3
Cuvets or test tubes, 13 x 100 mm, 3-8
Kimwipes or lens tissues
Pipet, serological, 10-mL
Pipet bulb or pipet filler
Spectrophotometer or colorimeter
Test tube rack
Procedure:
1) Turn the spectrophotometer on allow to warm up for 15-20 minutes.
2) Based on maximum absorbance of the dye tested, select the appropriate wavelength on spectrometer.
3) Read the entire procedure. Construct an appropriate data table to record measurements and the results of calculations. Note: As part of a cooperative lab activity, your instructor may assign different groups to prepare and analyze different solutions, and to graph the results. Each group will need analyze the results for all solutions in order to complete the guided-inquiry activity.
4) Obtain approximately 50 mL of stock solution...